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Vinaigrette Chicken and Vegetables

Rated as 4.57 out of 5 Stars

"Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard."
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Ingredients

55 m servings 332 cals
Original recipe yields 2 servings

Directions

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  1. Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once; stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.
  2. Stir zucchini, carrots, and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).
  3. Stir vinaigrette into chicken mixture; cook until heated through, about 2 minutes.

Nutrition Facts


Per Serving: 332 calories; 15.3 g fat; 20.4 g carbohydrates; 28.7 g protein; 94 mg cholesterol; 412 mg sodium. Full nutrition

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Reviews

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Delicious! I didn't change anything, and my husband and sister voted this as a "keeper"!!

I thought the package I pulled down from the freezer was thighs but it actually ended up being breast so I had to make one change. We prefer our breast grilled over stovetop and so grilled is wh...

The sauce was so good next time I will double it

This came out a little soupy. I'm not sure why. I used boneless chicken breasts in place of thighs because that's what I had thawed. The completed dish was delicious and I will make it again.

I used snap peas, spiral cut zucchini, and Marzetti's lemon vinaigrette. Excellent!!

came out great only had raspberry vinaigrette but was great try it